3 oz butter 4 oz flour Blend butter and flour into a smooth paste. Use to bind some sauces, notably those called a la matelote. Post Views: 56
Category: Recipes
Maple Pecan Butter
Salmon Butter (Buerre De Saumon)
Sue Bee Honey Butter
Chocolate Breakfast Crepe
2/3 cup flour 1/3 cup sugar 1 teaspoon unsweetened chocolate powder 1 egg 1 egg white 1/4 cup vegetable oil 1/4 cup skim milk Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until Read More …
Crepe Suzette
3/4 cup milk 3/4 cup water 3 egg yolks 1 cup sugar 1 cup flour 1/2 lb unsalted butter 2 orange peels 1/2 cup orange juice 4 tb orange liqueur Cognac Step 1: Put 1/2 cup of sugar and orange Read More …
Bourbon Cherry Butter with Orange
1/4 cup bourbon 1/2 cup dried cherries (see note) 1 cup (2 sticks) salted butter, room temperature 2 tablespoons orange zest, freshly grated 2 tablespoons confectioners’ sugar, or to taste optional: 1 tablespoon orange or angostura bitters or additional bourbon Read More …
Crepes Filled With Chocolate Mousse
Crepes: 4 eggs 1/4 Tsp. salt 2 C. all-purpose flour 2 1/2 C. milk 1 Stick butter Mousse: 8 eggs 1 Pkg. chocolate — (12 oz.) chips 4 Tbsp. rum 1 C. sugar Crepes: Combine eggs and salt. Gradually add Read More …
Roasted Garlic Chive Butter
2 heads garlic 1-1/2 tablespoons extra virgin olive oil 1/4 cup water 3/4 cup butter 1 tablespoon chopped fresh chives Cut garlic heads in half crosswise and place in a shallow pan. Drizzle with oil. Add water to pan; cover Read More …
Welsh Crepes (Ffrois)
1 cup all purpose flour 1 pinch salt 3 eggs 1-3/4 cups milk Salad or peanut oil for pan frying, or use Crisco 6 tbsp. dried currants (divided) 1/2 cup sugar Juice of 2 lemons Put the flour, salt, eggs, Read More …
Pear Butter
2 qt. pear pulp 2 lb. sugar Wash pears and remove core and peeling. Cut into quarters and add a little water. Cook until tender. To pulp add sugar and mix well. Bake at 350 degrees for 3 hours. Stir Read More …
Almond Chicken Crepes
3 eggs 3/4 c. sifted flour 2 Tbsp. melted butter 1/8 tsp. salt 1 c. milk Mix batter; let stand 1/2 hour. Cook on one side only in crepe pan or 10-inch skillet. Can be made ahead and frozen or Read More …
Lemon Butter
Almond Peach Crepes
8 (6-inch) crepes 3/4 c. blanched slivered almonds, toasted 4 fresh peaches lemon juice 3 Tbsp. packed brown sugar 1/8 tsp. ground ginger 3/4 c. dairy sour cream Prepare crepes and set aside. Chop 1/2 cup of the almonds. Peel Read More …
Buckwheat Honey Butter
Apple Caramel Calvados Crepes
Serving Size : 6 FOR THE CREPES: 1 cup flour 1 1/3 cups milk 1 large egg 2 tablespoons unsalted butter — melted, more for frying 2 teaspoons calvados — or apple jack FOR THE APPLE FILLING: 4 gala apples Read More …
Quick Pear Butter
Watercress Butter
Chive Butter (Buerre De Ciboulette)
Cherry Butter
Red Butter (Buerre Rouge)
Ravigote Butter (Buerre Ravigote)
Orange Butter
Crab Crepes
Serving Size : 8 CREPES: 1/2 cup all-purpose flour 2 eggs, lightly beaten 1/2 cup cream 1/4 cup milk pinch salt 1-1/4 ounces melted butter FILLING: 1-1/4 ounces butter 1 tablespoon oil 1 onion, finely chopped 1/2 green bell pepper, Read More …
Real French Crepes
1 cup all-purpose flour 1 egg 2 cups milk In a mixing bowl, combine flour, egg, and milk. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup Read More …
Crab Stuffed Crepes
Yield: 24 servings CREPES 3 Eggs, beaten 1-1/2 cups Milk 2 tablespoons Butter or margarine, melted 1 cup Flour, all-purpose 1/2 teaspoon Salt 1 cup Swiss cheese, grated CRAB FILLING 1/2 cup Butter or margarine 1/2 cup Green onion, minced Read More …
Banana Crepe
5 bananas 1 cup macadamia nuts 1 cup cashews 1 teaspoon lemon juice 1 dash Nama Shoyu 1 teaspoon water, or more for consitency 1 cup blueberries Start the morning before by making a banana crepe in the dehydrator. Blend Read More …
Crepes
1 cup milk 3/4 cup pancake mix 3 eggs 2 tablespoons oil Combine all ingredients, mixing until smooth. Let stand 5 minutes. Heat 6 to 7 inch crepe pan over medium high heat; grease lightly. For each crepe pour about Read More …
Cheese Filled Crepes with Blueberry Coulis
Crepe Batter Makes 12 crepes, or 6 servings one cup all-purpose flour two tablespoons sugar one-quarter teaspoon salt one large egg one cup whole or low-fat milk one tablespoon unsalted butter, melted one-quarter teaspoon vanilla extract Melted unsalted butter for Read More …
Crepes au Chocolat et Framboises
Crepe Batter 430 mL (3/4 pint) milk and water mixed 4 eggs pinch salt 225g (8 ounces) plain flour, sifted 15 mL (1 tbsp) sugar 60 mL (4 tbsp) melted butter or oil Filling 225 g (8 ounces) plain dessert Read More …
Crepe Batter
Measurements in brackets are UK Imperial. 750 ml (1-1/4 pints) milk 300g (12 ounces) flour 3 eggs 75g (3 ounces) butter, melted Quanity makes 16-18 large crepes If you have a large blender (liquidiser) jug – holds at least 1.5 Read More …
Crepes Suzette
1 cup Flour 1/2 teaspoon Salt 1/3 cup Sugar 3 Eggs; separated 1-1/2 cups Milk 1 teaspoon Vanilla 1/3 cup Sweet wine Yield: 4 servings Beat egg whites until stiff. Add egg yolks, sugar, and salt. Beat until dough is Read More …
Dessert Crepes
3 cups flour 4 eggs 4 egg yolks 1 quart milk 2 teaspoons sugar 1/2 teaspoon salt 4 tablespoons butter Mix the flour, eggs and egg yolks with a wire whisk. Add the milk, sugar, salt and beat until all Read More …
Ham Crepes Mornay
CREPES: 1 cup flour 1-1/2 cups milk 2 egg 1 tablespoon sugar optional 1 tablespoon cooking oil 1/8 teaspoon salt FILLING: 1/4 cup butter melted 1/4 cup flour 2-1/4 cups milk 1/4 teaspoon salt 1/2 teaspoon dry mustard Dash black Read More …
Lemon Grass Restaurant Sizzling Saigon Crepes
Source: Mai Pham, Lemon Grass, Sacramento, California Batter 2 cups rice flour 1/2 cup unsweetened coconut milk 2-1/3 cups water 1-1/2 teaspoons ground turmeric 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon curry powder, preferably Vietnamese Golden Bells brand Read More …
Lou Michael’s Downtown Restaurant Raspberry and Blackberry Chocolate Crepes
Source: Chef Dan Dunn & Lou Michael Huss, Pensacola, Florida Chocolate Crepes 1 cup milk 6 ounces beer 1 tablespoon cocoa 1 cup all-purpose flour 2 large eggs Chantilly Cream 1 cup whipping cream 2 tablespoons powdered sugar 2 teaspoons Read More …
Low Fat Basic Crepes
Yield: 12 Servings 1-1/4 cups All-purpose Flour 1-1/2 cups Skim Milk 1 tablespoon Margarine, melted 1 Egg Vegetable Cooking Spray Cooled crepes can be stacked in wax paper and frozen in a zip-top freezer bag for up to three months. Read More …
Maison Robert Restaurant Pineapple with Caramel Sauce
Source: Jacky Robert, dining room chef, Maison Robert, Boston, Massachusetts Serve the pineapple with crepes. The sauce can be made ahead and warmed before serving. 1/3 cup granulated sugar 1 cup heavy cream 8 slices (about 1/2 inch thick) fresh Read More …
Seafood Crepes
3 tablespoons butter, divided 1/2 cup finely diced red pepper 3 cloves garlic, minced 2 teaspoons finely grated lemon peel 1/2 lbs. medium shrimp, peeled 1/2 lbs. scallops (preferably small) 3 tablespoons all-purpose flour 1 cup real whipping cream 1/4 Read More …
Strawberry Crepes
Yield: 4 Servings 12 each Crepes ** 4 tablespoons Butter 4 tablespoons Sugar 1/2 teaspoon Zest, orange 1/2 teaspoon Zest, lemon 1 teaspoon Juice, orange 1 teaspoon Juice, lemon 1 pt Strawberries, halved 1 tablespoon Brandy ** See recipe for Read More …
The Magic Pan Restaurant Strawberry Crepes Supreme
Basic crepes 1 cup flour 3 eggs 1-1/2 cups milk 1/4 cup oil or melted butter Pinch of salt Filling, garnish and assembly 4 cups sliced fresh strawberries (keep 6 berries whole for garnish) 1/2 cup brown sugar 1 cup Read More …
Cornmeal Crepes with Berries
Yield: 10 servings 3 cups Sliced strawberries 2 tablespoons Sugar 1 cup Milk 3 Large eggs 2/3 cup All-purpose flour 1/4 cup Yellow cornmeal 1 teaspoon Vanilla 2-1/2 teaspoons Butter or margarine 1/4 cup Apricot jam Vanilla low-fat yogurt or Read More …
Layered Shrimp Crepe
4 Servings 12 oz Asparagus spears 8 oz Creamy herb-garlic cheese 8 Whole tiny new potatoes; cut 8 Crepes 2 ts Olive oil 1/2 lb Tiny cooked shrimp 1/2 ts Finely shredded lemon peel 3 tb Chopped fresh chives 1/4 Read More …
Lemon Glaze
2/3 cup sifted confectioners sugar 2 tablespoons freshly squeezed lemon juice 1 teaspoon grated lemon rind (yellow part, or zest, only) (1/4 cup) Spoon or brush this glaze over warm cakes and cookies Put the sugar in a small bowl, Read More …
Low Fat Chocolate Glaze
This rich fudge can top cakes, brownies, and cookies…or drizzle it on hot Baked Donuts and watch it melt into a dark, glossy veil. 3 tablespoons soy milk or lowfat milk 1 tablespoon cocoa 1 tablespoon margarine or butter 1 Read More …
Low Fat Easy Chocolate Glaze
Spread thinly on cakes or cupcakes, allowing the glaze to drip over the edges. 1/4 cup pure maple syrup 2 Tablespoons smooth cashew butter 2 Tablespoons cocoa powder Combine ingredients and stir until very smooth. Calories per tablespoon 49 Fat Read More …
Majerle’s Sports Grill Teriyaki Sauce and Glaze
Source: Majerle’s Sports Grill, Phoenix, Arizona Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1 tablespoon plus 2 teaspoons brown sugar 1/4 cup granulated sugar 1-1/2 teaspoons minced garlic 1-1/2 teaspoons minced ginger Combine ingredients Read More …
Orange Glaze
Orange Glaze
Use this unexpectedly fresh-tasting glaze to top nut breads or cakes, or to drizzle on hot Carrot Raisin Bars or Baked Donuts. Brush it on goodies still warm from the oven-it melts into a whisper-thin glaze. 2 tablespoons orange juice Read More …